- 6 red bell peppers large
- 2 tbsps Olive oil
- 2 cups chopped onions
- 6 tbsps chopped fresh parsley
- 3 garlic cloves , chopped
- 2 /3 cups cooked white rice, cooled
- 1 tbsp sweet Hungarian paprika
- 1 1/4 tsps Salt
- 1 tsp ground black pepper
- 1/4 tsps allspice
- 2 1/2 cups canned tomato sauce
- 1 1/4 lbs lean ground beef
- 1 large egg
1. Cut off top ½ inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops.
2. Heat oil in heavy large skillet over medium-high heat. Ad onions, parsley, garlic, and chopped pepper pieces. Saute until onions soften, about 8 minutes. Transfer to a large bowl. Mix in rice, paprika, salt, pepper and allspice. Cool 10 minutes. Mix in ½ cup tomato sauce, then beef and egg.
3. Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover, cook until peppers are tender and filling is cooked through and firm, about 20 minutes.
4. (Can be made 1 day ahead. Cool, cover and chill. Re-warm covered over low heat.)
Serves: 6
Source: Bon Appetit, February 2002
